Caveman Cuisine: Perfect Hard-boiled Eggs


Put an end to dried out hard-boiled eggs with this sure-fire recipe.

Ingredients:

6 Omega-3 enhanced eggs
1 tsp sea salt
Filtered water

Directions:

Fill a large pot 1/2 way with filtered water.  Add sea salt and eggs and turn to high-heat. 

Once the water starts to boil, turn the heat off and let the pot sit covered for 5 minutes. 

Remove the lid, and rinse the eggs with cool water.  Peel as soon as possible and place the peeled eggs in a paper-towel lined container.  

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About Tony Fed

Tony is the host of the Paleo Magazine Radio podcast, author of "Paleo Grilling: A Modern Caveman's Guide to Cooking with Fire", and Cofounder of Powerful PT, an innovative information resource for Fitness Professionals. He has appeared on numerous local and national television and radio broadcasts and regularly hosts healthy cooking workshops and informational lectures. He is also a full-time Personal Trainer and Wellness Consultant who lives in Jacksonville Florida with his wife Jamie.
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4 comments:

  1. Thanks for your tips, I'm sure gonna try that out next time I boil an egg.

    I've found it hard to get them just right, but I was letting them boil at full heat for 7 minutes. I guess that is way too much.

    ReplyDelete
  2. A full boil for 7 minutes is definitely too much! You really only need to get them up to boiling to kill any bacteria and from then on, you can take them out sooner or later depending on how "done" you want them.

    Here's a little tidbit that you might find interesting...

    "According to the Wilderness Medical Society, water temperatures above 160° F (70° C) kill all pathogens within 30 minutes and above 185° F (85° C) within a few minutes. So in the time it takes for the water to reach the boiling point (212° F or 100° C) from 160° F (70° C), all pathogens will be killed, even at high altitude."

    ReplyDelete
  3. What shit.

    This recipe does not with work with normal eggs? with normal salt?

    What utter shit

    ReplyDelete
    Replies
    1. Monodon,

      Obviously this recipe would work with normal eggs and salt. An omega-3 (or even better pasture raised and local) egg is a "better" option, but not a deal breaker if you don't have them.

      Same goes for salt. Sea salt has additional minerals in it and isn't solely comprised of sodium chloride like regular table salt. This has implications for the mineral balance of your body and is one reason why sea salt is a "better" choice as well.

      Delete